<p>^^ can you elaborate ;)</p>
<p>Cartera - really???
Never thought about grilling rommaine…</p>
<p>I have usually just eaten the grilled romaine, but maybe I’ll take LongPrime’s advice and smoke it next time!</p>
<p>You can play around with how much you like it grilled. I like it a bit charred on the edges, but others may not. It gets a little wilted on the outside but is crisp on the inside so there is a nice mix of texture. </p>
<p>I found a great description of how to do it - complete with pictures. </p>
<p>[GrillinFools</a> Grilled Romaine Lettuce. That’s Right, Salad on the Grill!!!](<a href=“http://grillinfools.com/2009/05/11/grilled-romaine-lettuce-thats-right-salad-on-the-grill/]GrillinFools”>Grilled Romaine Lettuce | GrillinFools)</p>
<p>My CSA (community supported agriculture–I pay for a box and take what they give me) gives us lots of what I think of as “cooking greens” as opposed to “salad greens”. My friend with the chef/food importer husband (she’s a great cook) comes to lunch and sautes the cooking greens for a LONG time–twenty minute or more–before she considers them edible. My son sautes them in olive oil until they’re thoroughly wilted before he pours his eggs in and scrambles the whole thing. I cut them into small pieces and boil them with carrots and hamburger to give to the dogs. (Frankly, I just don’t like cooking greens much.)</p>
<p>Right now I’m eating LOTS of beet shoots though. My beets have sprouted in the garden and are about three inches high with a 1/4" diameter root. I thin the rows and wash the thinnings, then tear them into small pieces for a salad. Excellent. I’m aiming to have eaten all the beets by the time the roots are about 1/2" diameter; I love baby beets–larger ones, not so much.</p>
<p>We only ate turnip greens when I was growing up on the farm. We called it turnip salad. They were grown for the greens. We gave the turnips away. My mom picked them when they were tender and fairly small so they were not as bitter. I think she boiled them, then poured off the water and boiled them again, to cut down on the bitterness. I like them with lots of vinegar.</p>
<p>For those who aren’t a big fan or greens (or their family members) check out this “slide show” of a simple, delicious way to use greens and other veggies in a yummy, fast, really easy dish:</p>
<p>[Eat</a> Like Me: Self.com](<a href=“http://www.self.com/fooddiet/blogs/eatlikeme/2010/05/cook-like-me---summer-vegetabl.html#more]Eat”>http://www.self.com/fooddiet/blogs/eatlikeme/2010/05/cook-like-me---summer-vegetabl.html#more)</p>
<p>Yes, small beets are more satisfying than older, larger ones. As for beet greens, my mother, whom was raised on a farm in the deep south, told me that her family always threw the beet greens away and just ate the roots. The only greens they consumed were collard, mustard and turnip greens, in addition to green cabbage. All of which her family grew themselves.</p>
<p>actually the leaves are just too crunchy to make a good wrap.
I first ‘smoke’ the leaves until well pliable (also toughens the leaf) so that you can make a tight roll.</p>
<p>I love my salad with romaine lettuce. It is weird by anybody’s taste, though. because it has items that others never put together. I just wanted to have everything that I love, so I put avocado, tons of fresh ginger, feta cheese, dried cranberries, honey, olive oil, vinegar and to top it all wasabi. I hope, I did not gross you out. No other salad taste as good to me after this one, but my D. would not even try it, it is digusting for her.</p>
<p>Miami - it sounds like something I’d eat!</p>
<p>^My H. loves it also.</p>
<p>I think we need a new thread - Strange Concoctions We Find Delicious!</p>
<p>For me, mustard on tunafish.</p>
<p>Mustard is a must in absence of wasabi. Wasabi is a must in our fridge. We never go without it.</p>
<p>I don’t think mustard on tunafish is all that strange.</p>
<p>I know some people who think my habit of putting ketchup on macaroni and cheese is exceedingly strange. Seems perfectly normal to me.</p>
<p>My son puts soy sauce on pretty much everything that isn’t dessert.</p>
<p>wasabi -powered or injar?</p>
<p>nightchef- my youngest loves mac and cheese with ketchup. She is asking for that meal for her 16th birthday!</p>
<p>Doesn’t Panera serve mustard on its tuna?</p>
<p>I’ve always put mustard (whole-grain beer mustard) into tuna salad. Since deli tuna salad doesn’t have it, I put it on the bread. I never thought this was any stranger than putting it on turkey or ham. Of course, mustard is less important to the tuna than sweet pickle relish. Yum!</p>
<p>I don’t like mustard on anything but ham and then only country ham. For regular deli ham, no mustard.</p>
<p>I like tuna sandwiches with granny smith apples and curry. no mustard. If you drain the tuna in a colander and mix a little salt and pepper plus maybe some fresh lemon juice in it- you don’t really need mustard.
I do like dry mustard in homemade macaroni and cheese or deviled eggs though.
Also peanut butter on toast with salsa. open face.
Toasted Cheese sandwiches with cucumber chips( pickles), and whole grain mustard.</p>